Chimichangas By Ranveer Brar


This Mexican chimichanga is loaded a vegetable filling of bell peppers and bottle gourd along with the hint of an egg.
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Cooking Time

08-10 min

Meal Type


Preparation Time

10 Min



Rate This Recipe8


  • For the filling
  • 1 sliced onion
  • ½ green bell pepper juliennes
  • ½ red bell pepper juliennes
  • 1 peeled and sliced bottle gourd
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 6 to 7 jalapenos
  • 2 tsp chopped coriander
  • black pepper powder to taste
  • salt to taste
  • For the chimi changas
  • 1 tsp oil
  • 1 roti
  • 1 tbsp grated cheddar cheese 1 beaten egg
  • For garnish
  • sour cream
  • parsley
  • grated cheddar cheese


  1. 1

    Finely slice the onion. Julienne red and green bell peppers. Finely chop the peeled bottle gourd.
  2. 2

    For the filling, heat oil in a pan. Add some cumin seeds. Saute the chopped onion. Add a pinch of salt. Add bell pepper juliennes to the pan. Add black pepper powder and jalapenos. When these vegetables are half cooked add chopped bottle gourd. Give a stir.
  3. 3

    Cover the pan and cook for 2 to 3 minutes. Add some chopped coriander to the filling.
  4. 4

    Heat oil in another pan. Roast the roti in the pan. Place the filling on the roti. Top with some grated cheddar cheese. Seal the sides of the roti with a beaten egg and carefully fold the roti.
  5. 5

    Chimichanga is ready. Serve it with some sour cream. Garnish with parsley leaves and grated cheddar cheese.

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